A few months ago, I got my hands on a copy of Hugh and Sara Forte’s cookbook, The Sprouted Kitchen. Just like their blog of the same name, this book is chock-full of fresh, beautiful and healthful recipes.
As much as I’ve salivated over my copy in the last few months, I’m ashamed to admit that I hadn’t made any recipes from the book until a few days ago. Let’s just say that hindsight is 20/20 and I wish I had been cooking from this collection since Day 1.
As I skimmed through the pages in search of a recipe or two to make this week, my eyes landed on the Cornmeal Cakes with Cherry Compote. The texture reminded me of one of my favorite sweet honey cornbread recipes and the combination of fruit and herbs has been a recent obsession of mine. Plus, the gluten-free cakes allowed me to put a dent in the randomly massive supply of cornmeal I’ve had in my pantry.
This dish is tasty enough to be a dessert – they are considered “cakes” after all. But as with pretty much all of Sprouted Kitchen‘s recipes, this one is created with whole, natural ingredients that don’t leave me feeling guilty about consuming cake for breakfast. Of course, if you’re like me and smother every pancake with butter it’s not quite as healthy – but doesn’t butter make everything
If you’re searching for some culinary and visual inspiration, get your hands on a copy of The Sprouted Kitchen: A Tastier Take on Whole Foods – or at the very least hop over to Sara and Hugh’s blog. Your stomach will thank you.
Cornmeal Cakes with Cherry Compote
Original recipe found in The Sprouted Kitchen cookbook.
Recipe slightly adapted
1 pound sweet cherries, pitted and halved
2 tablespoons fresh thyme leaves
1/4 cup water
1/3 cup honey
Pinch of sea salt
1. Add all ingredients to a small saucepan over medium heat.
2. Stir until cherries start to break down and mixture slightly reduces (3-5 minutes).
3. Remove from heat and set aside (or cool and store for later use).
1 cup ground cornmeal
2 tablespoons honey
1 1/2 tablespoons unsalted butter, plus additional for griddle and for serving
3/4 cup boiling water
3/4 cup gluten-free all-purpose flour
1 teaspoon baking soda
1 teaspoon sea salt
3 tablespoons natural cane sugar
3/4 cup buttermilk
Fresh thyme for garnish
1. Add cornmeal, honey and butter to a large mixing bowl.
2. Pour the boiling water over the cornmeal, stir ingredients together and then cover the bowl with a kitchen towel. Allow mixture to sit for about 5 minutes (this softens the cornmeal).
3. Meanwhile, stir together flour, baking soda, salt and sugar in another mixing bowl.
4. Once cornmeal has softened, add the buttermilk and egg and mix thoroughly. Add in the dry ingredients and stir well.
5. Heat your griddle to medium and rub some butter on the surface to keep the pancakes from sticking.
6. Pour about 1/4 cup of the mixture onto the griddle for each pancake. The batter is very thin, so leave plenty of space for it to expand. Cook until bubbles appear on the pancake, then flip and cook an additional 1-2 minutes. Repeat with the rest of the batter.
7. Top pancakes with cherry compote (and additional butter, of course). Garnish with additional fresh thyme.
8. Serve and enjoy!